Panasonic HLBT62SEPG Operating Guide
34
35
EN
ingredients
Makes 12 Cookies
Basic Cookie Dough:
100
g butter
100
g caster sugar
1 egg, beaten
175
g plain flour
Variation:
Chocolate Chunk
75
g white chocolate,
chopped
75
g dark chocolate,
chopped
Dish: Baking sheets,
greased
Accessories: Oven tray
and Deep oven tray,
greased (runner 2&4)
Cookies
1. Preheat oven on FAN-ASSISTED STATIC 170 - 180°C.
2. Cream together the butter and sugar until pale then beat in the egg.
3. Mix in the flour until well combined and if using add the chocolate.
4. Place walnut-sized spoonful’s of dough well apart on a greased
2. Cream together the butter and sugar until pale then beat in the egg.
3. Mix in the flour until well combined and if using add the chocolate.
4. Place walnut-sized spoonful’s of dough well apart on a greased
baking sheet, flatten slightly with a fork.
5. Place in oven and cook on FAN-ASSISTED STATIC 170 - 180°C.
for 15 - 20 mins or until golden.
6. Remove from the Oven trays and allow to cool on a wire rack.
ingredients
Makes 1 cake
175
g butter
175
g caster sugar
3 eggs, beaten
175
g self raising flour
5 ml vanilla essence
Dish: 20 cm cake tins,
greased and lined
Accessories: Wire
rack
(runner 2)
Light Sponge Cake
1. Preheat oven on CIRCULAR 150 - 160°C with the Wire rack in
position.
2. Cream together butter and sugar until light and fluffy.
3. Add the eggs a little at a time, beating well after each addition. Add
3. Add the eggs a little at a time, beating well after each addition. Add
the vanilla essence and beat well.
4. Fold in the flour, using a metal spoon.
5. Spoon the mixture into the tins and level with a knife.
6. Place the tin in the centre of the Wire rack. Cook on CIRCULAR
5. Spoon the mixture into the tins and level with a knife.
6. Place the tin in the centre of the Wire rack. Cook on CIRCULAR
150 - 160°C for 45 - 50 mins, or until golden and spongy to touch.
ingredients
Makes 24 cakes
For Small cakes refer to
“Light Sponge Cake” above
for ingredients and method to
make the cake batter
Frosting:
140
g butter, softened
280
g icing sugar
1-2 tbsp milk
few drops food colouring
(optional)
Dish: 2 x 12 hole bun tins
24 paper cake cases
Accessories: Oven tray and
Deep oven tray
(runner 2&4)
Small Cakes
1. Preheat oven on FAN-ASSISTED STATIC 170 - 180°C with Oven
trays in position.
2. Follow steps above to produce a light sponge cake mixture.
3. Fill the paper cases two thirds full with mixture.
4. Cook on FAN-ASSISTED STATIC 170 - 180°C for 25 - 35 mins, or
3. Fill the paper cases two thirds full with mixture.
4. Cook on FAN-ASSISTED STATIC 170 - 180°C for 25 - 35 mins, or
until golden and firm to touch.
Frosting:
1. Beat the butter in a large bowl until soft.
2. Add half of the icing sugar and beat until smooth.
3. Add the remaining icing sugar and one tablespoon of the milk
2. Add half of the icing sugar and beat until smooth.
3. Add the remaining icing sugar and one tablespoon of the milk
and beat the mixture until creamy and smooth. Beat in the milk, if
necessary, to loosen the mixture.
4. If using, stir in the food colouring until well combined and even.
Divide the mixture evenly between the cakes.
5. Ensure cakes are completely cooled before topping with frosting.
Recipes